Saffron is a spice extracted from Crocus sativus flower. After reaching to the final measurement of 8-12 inches, the filaments -which are called stigma and styles- harvested and dried to form end product saffron. Although the premium saffron is obtained from stigmas, but the other parts of the flower are also used to produce different types of saffron. Various components in saffron are responsible for its color and aroma including picrocrocin, safranal and crocin pigment.